OK, I admit it...I SUCK when it comes to grilling hamburgers, I don't know what it is, i.e. wrong kind of meat, wrong lean to fat ratio, too hot a fire, too big a burger, to small a burger...who the F%$K knows...
all I know is that I usually start out with 80/20 ground chuck, make burgers using a burger press, they're about 1/4 to 1/2" thick and about 3 1/2" in diameter. Usually start with about 1/2 a chimney of charcoal, let it get hot and ashed over, then grill burgers indirect for a while then just short of done (about 150-155º) I place them direct over the coals and take them to 165º.
But they always seem to dry out a little and plump up and they're just not great. Any suggestions for the next burger night. THANKS!
**I don't have a meat grinder so don't tell me to grind my own meat, cuz that ain't happnin'
all I know is that I usually start out with 80/20 ground chuck, make burgers using a burger press, they're about 1/4 to 1/2" thick and about 3 1/2" in diameter. Usually start with about 1/2 a chimney of charcoal, let it get hot and ashed over, then grill burgers indirect for a while then just short of done (about 150-155º) I place them direct over the coals and take them to 165º.
But they always seem to dry out a little and plump up and they're just not great. Any suggestions for the next burger night. THANKS!
**I don't have a meat grinder so don't tell me to grind my own meat, cuz that ain't happnin'